…2 med. Cucumber (peeled & grated) 3 tbsps. Groundnuts/peanuts (roast &crush;) (optional) 2 tbsps. Sugar or to taste 1 fresh Green Chilli (finely chopped or paste) Salt to taste Whisk curds with a balloon whisk till smooth. Add all the above mentioned ingredients to it & mix well. Serve as a dip with hot crunchy sabudana vadas….
…weet tamarind chutney. Garnish generously with sev & sprinkle chopped coriander leaves. Serve immediately. For Dahi Sev Puri : After assembling the paapdi puris as above, top with dahi/curds generously & then garnish with sev & chopped coriander leaves. Serve immediately. Note : Please look forward to tomorrow’s post “Chutneys for Chaat.”…
…cken breasts & dice them into desired pieces. Prepare a marinade with curds, ginger-garlic pastes, red chilli pwd., garam masala pwd. & a little salt. Mix the chicken in this & let it marinate for about 2-3 hrs. In a wok/kadhai, heat 5 tbsps. vegetable oil till hot. Fry the salted onions till golden & crisp. Drain with a slotted spoon & keep aside to cool. Reserve some of the fried onions (birishta) for garnish & crus…
…nute.Add chopped tomatoes, sugar & fry till the tomatoes are soft.Add curds & mix & fry till oil separates.Then add the marinated prawns, biryani masala pwd. & fry till the prawns are cooked.Keep aside 3 tbsps. of rice & add the remaining cooked rice to the wok & toss & fry well.Add salt to taste & stir. Add lime juice & toss again.Before serving gently sprinkle the reserved rice & mix very gently….
…any Maharashtrians prefer Ambe Mohar rice which is a delicate, fragrant & short grained rice. You may use a combination of vegetables you prefer. You may use tomatoes or slightly sour curds instead of tamarind pulp if you prefer. You may increase the amount of Goda Masala & chillies if you like a strong flavor & extra spicy….
…& coriander. Serve with steamed rice, pulao, jeera rice, chapattis, phulkas, rotis or any bread of your choice. Tips & Variations : To retain the fresh green color of the curry do not use curds/dahi/yoghurt & red chilli powder. Do not also use too much tomato puree. If you like the curry very spicy then increase the green chillies or retain the seeds….
…& beer. It can be consumed with milk, water, coconut milk, yoghurt or curds (dahi). Nachne balls are served & eaten with chicken or mutton curry, ghee with HuLi, saaru, sambhar, onions, chillies… especially in rural areas in Karnataka & Andhra Pradesh which helps people to sustain throughout the day. In India, it is grown & consumed in Goa, Karnataka, Andhra Pradesh, Tamil Nadu, Orissa, Rajasthan, Kumaon (Uttarakhand) & Mahara…
…th chicken, mutton, egg & fish gravies too. It tastes great with plain curds & pickle & can be used to prepare any biryani as well. In this recipe, besides the fragrant shahijeera, cardamom & other whole spices imparts their individual flavor. The delightful green of the fresh coriander turns this plain simple rice into a dish to be relished! Jeera Fried Rice is loved all over the world. It is excellent for children too. Go for thi…
…Besan (Chana Dal Flour) 1 tsp. Citric Acid Crystals or lime juice or ½ cup curds ¼ tsp. Soda Bicarb or ENO 2 tsp. Sugar 1 tsp. Salt 1 cup Water 1 tbsp. Vegetable Oil (warm) Procedure In a sufficiently large bowl mix together all the above mentioned dry ingredients. Add warm oil, water & whisk to form a sufficiently thick lump less batter. Set aside to ferment for about 15-30 minutes or till you see bubbles appearing on the top of the batter. L…